Sheet Pan Roasted Vegetables

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Sheet Pan Roasted VegetablesRecipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

Serves 10 (serving size: about 2/3 cup)

Ingredients

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3 tablespoons olive oil
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound peeled cubed butternut squash (about 3 cups)
1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
1 pound Brussels sprouts, trimmed and halved
8 ounces small Yukon Gold potatoes, halved
Cooking spray

Preparation

Active: 15 Minutes
Total: 50 Minutes

1. Preheat oven to 450°F.

2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.

3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.

 

Variation: Lemon-Herb Sheet Pan Roasted Vegetables 

Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.

SERVES 10 (serving size: about 2/3 cup)

CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg

 

Variation: Orange-Tarragon Sheet Pan Roasted Vegetables 

Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.

SERVES 10 (serving size: about 2/3 cup)

CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg

Created date

October 2016

Nutritional Information

Calories 132
Fat 4.8 g
Satfat 0.7 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 221 mg
Calcium 59 mg
Sugars 5 g
Est. Added Sugars 0 g